My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Frugal

Earth Day

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Today is Earth Day! My Facebook feed has been full of people and pages trying to spread the Earth Day message. Today I thought I share a few things we do all the time to do our part and make the world a better place.

earth day

Plant a Garden

I have a small garden that I love. Getting it set up was quite a bit of work but after that it was very easy. I just water it occasionally, shade it in the summer ( I live in Arizona, this is necessary), and enjoy its bounty. My garden doesn’t produce year round but that is mostly because I don’t have a lot of experience gardening and I tend to neglect it by the middle of summer when it’s 115° outside. I stick to a spring garden but I want to keep it up this fall too.

Cloth Napkins

Years ago when we only had 3 kids we would go through a roll of paper towels at least once per week. We would use them for napkins at each meal, for spills and general cleaning. I decided to give cloth napkins a try and bought a pack of 12. They worked great! We were already doing a load of laundry everyday so they didn’t require much extra effort. I know have about four sets and buy them when they are on sale. We still use paper towels but not as often, a roll lasts about a month now.

Cleaning Rags

I mentioned above that we used to use paper towels for cleaning and we still do occasionally but mostly we use old rags. I keep them in a drawer next to the “cloth napkin” drawer in the kitchen. We have lots of spills but these do the trick. Most are old wash cloths made from terry cloth and some are crocheted. They save us a ton of money.

Recycle

Our city prioritizes recycling. We have a special bin for recyclables that is picked up every week. I don’t know if I’d recycle as much if it were more difficult. You can also recycle by reusing or gifting things. Hand-me-downs aren’t just for kids. Some friends of mine have organized Swap events were we would bring clothes, shoes, and accessories that were gently worn and trade.

There are also groups that facilitate selling household items that are still useful but of no use to you. Even if you old couch as seen better days and young couple or college student may love to give it a good home, and keep it out of a landfill. My first few apartments almost completely furnished by hand-me-downs.

Reusable Water Bottles

Everyone in our family carries Reuseable Water Bottles. This keeps us from buying plastic disposable bottles all the time. You can find them everywhere. I prefer bottles with a loop handle so I can hang it on my pinky when my hand are full and a flip top straw but find one that works for you.

Energy Saver Curtains

I had never thought of spending money on curtains until I moved to Arizona. Our living room would get so hot with the sun shining though our large sliding glass door every day. I discovered Energy Saver Curtains, sometimes called Blackout Window Curtain, that blocked the sun light and left our whole downstairs much cooler. We don’t need the air conditioning set quite so high, that saves energy and money.

Our Food

Our choice to eat a plant-based diet helps the earth by decreasing our dependence on the meat and dairy industry. You can read some mind-blowing facts about what the meat industry is doing to the environment. I also try to avoid products that lead to deforestation like palm oil.

There are many other ways to help the environment, some I’ve been too scared to try like the DivaCup. Other things like composting just didn’t work for us.

I’d love to hear your tips for making the world around you a better place.

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Pico de Gallo

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I love homemade salsa and I make several different varieties but most of the time the simplicity and ease of Pico de Gallo win out. If you are not familiar with Pico de Gallo, it is almost like a raw, chunky version of salsa and uses similar ingredients. Salsa on the other hand is much more liquid, soupy even.

Admittedly I used to buy Pico de Gallo in the deli or produce section but those are usually full of chemicals and pricy. If your family deals with multiple food allergies you can play it safe by making your own Pico de Gallo at home to avoid cross-contamination.

What is Pico de Gallo vs Salsa?

The main difference between salsa and Pico de Gallo is that salsa has a bit more liquid, is slightly pureed, and sometimes cooked. Whereas Pico de Gallo is always fresh and never pureed. 

I top almost everything with Pico de Gallo because I can make in a few minutes and only need a knife and cutting board.

How to Make Pico de Gallo

Ingredients

  • 4 Beefsteak Tomatoes, diced 
  • 1 Red Onion, diced 
  • 1 Jalapeno pepper 
  • ⅓ cup Cilantro, finely chopped 
  • 1 clove Garlic, minced 
  • 1 ½ tablespoons Lime Juice 
  • ½ teaspoon Salt

Instructions

Step 1 – Chop

Start making this salsa by making sure all of the vegetables and herbs are finely chopped or diced. 

Step 2 – Mix

Add all of the ingredients to a bowl and mix well. 

Step 3 – Set

Allow the mixture to set for about 10 minutes.

Step 4 – Stir

Stir and enjoy!

Ways to Serve Pico de Gallo

Spoon Pico de Gallo onto baked potatoes, taco salads, tacos, burritos or wraps, soups, beans or grains. I also like to top my White Enchiladas, Tostadas, Mexican Casserole with Pico de Gallo.

Eat it as a dip with your favorite tortilla chips, or on top of crostini and more! 

Storage

Pico de Gallo can be stored in an airtight container for up to 5 days in the refrigerator. Good luck having leftovers though!

Are you a salsa or Pico de Gallo fan? Do you make them yourself or buy them at the store?

More Fresh Salsa and Dip Recipes

If you like this Pico de Gallo, you’ll love these other plant based recipes:

Yield: 3 1/2 cups

Pico de Gallo

Pico de Gallo

This Pico de Gallo is fresh, easy to make, and absolutely delicious! You will love using this as a dip with tortilla chips, or adding it as a topping to burritos, tacos, or nachos!

Prep Time 5 minutes
Additional Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 Beefsteak Tomatoes, diced
  • 1 Red Onion, diced
  • 1 Jalapeno pepper
  • ⅓ cup Cilantro, finely chopped
  • 1 clove Garlic, minced
  • 1 ½ tablespoons Lime Juice
  • ½ teaspoon Salt

Instructions

  1. Start making this salsa by making sure all of the vegetables and herbs are finely chopped or diced. 
  2. Add all of the ingredients to a bowl and mix well. 
  3. Allow the mixture to set for about 10 minutes. 
  4. Stir again and enjoy!  

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Meal Plan Monday: I’m Back

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Did you miss me? I was away for almost 2 weeks. I had an unfortunate computer problem that left me on an extended break from blogging. I appreciate all of you that reached out to me during that time.  Even though I wasn’t blogging I was scheming, I mean planning and I’m excited for what the future holds.

I still need to reload software onto my computer so I don’t have access to all of my files yet but I’ll sort that out this week. Then I’ll be back to creating Custom Meal Plans and working on new projects.

meal plan monday

Plant-Based Meal Plan

Breakfast

This week I didn’t buy any cereal so we will be taking a different approach for breakfasts.

Lunch

My youngest son, who is allergic to everything, now has an aversion to his bread. I’ll have to get creative with lunches. Our fridge is loaded with fresh veggies so I’ll start there. 

  • Baked Potatoes
  • Leftover Gluten-Free pasta with red sauce and steamed veggies
  • Veggie Rollups with GF tortillas, spinach, cucumbers, red bell peppers, etc.
  • Fruit Rollups with GF tortillas, Sunbutter or Soynut Butter and fruit like apples, pears and bananas.
  • Bean and Grain Bowl topped with raw veggies

Dinner

Our dinners have taken a shift lately. My husband is going mostly grain-free and I haven’t had much time to cook. I try to make a few big dinners each week and keep it simple the rest of the time.

  • Veggie Pad Thai
  • Spiced Lentil Burgers with Baked Potatoes and random veggies
  • Lazy Veggie Pasta (GF) with red bell peppers, broccoli, onions, tomatoes, and spinach (one pot meal)
  • White Bean and Green Chili Dip with chips from Way Better Snacks and homemade salsa
  • Cheesy Brown Rice Casserole with added broccoli or peas (Crock Pot)

Many of the new recipes I’ve been making lately aren’t on the blog yet but I often post pictures on Instagram if you are interested.

Have you made your Meal Plan for the week? Take 10 minutes and jot down a few ideas.

This post contains affiliate links. If you make a purchase using an affiliate link I may make a small commission, at no additional cost to you. This helps offset the cost of running a website. 

Cheesy Broccoli and Rice Casserole (Crock-Pot)

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I’m constantly working on recipes that will be easy as well as delicious. This recipe is both and 100% comfort food.

I admit, this isn’t the same dairy and fat-filled Broccoli and Rice Casserole I used to make in our omni days but for any of you who have tried my other Broccoli and Rice Casserole I think you’ll love this. Also, you can change-up the veggies for a little variety.

Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole

Ingredients

  • 2 cups brown rice
  • 3 cups water
  • 1/2 cups nutritional yeast
  • 1/4 cup brown rice flour*
  • 1 tsp onion powder
  • 1/2 tsp sea salt (optional)
  • 1/2 tsp garlic powder
  • 2 cups plant-milk (I use rice milk)
  • 3 cups chopped broccoli (or other veggies)

Do

  1. Pour all ingredients into your crock-pot and give everything a good stir.
  2. Set crock-pot to low and cook for 3-4 hours. I gave it a stir about once an hour. 

Serve

This is great as a main dish. It is comforting and filling, perfect for cold weather.

*If you don’t have brown rice flour you can use wheat flour instead.

If you like this recipe try my Easy Crock Pot Mexican Rice and Bean Casserole!

Hearty Lentil & Barley Stew

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When the air turns crisp and comfort food calls, there’s nothing better than a hearty bowl of lentil and barley stew. Packed with wholesome vegetables, fiber-rich grains, and savory broth, this simple recipe will fill your kitchen with warmth and your belly with satisfaction. Let’s dive into making this wholesome, cozy dish.

This stew contains gluten but you can use rice or quinoa in its place for a gluten-free option. The potatoes, carrots and celery along with the lentils and barley will provide plenty of fuel for shoveling snow or chasing your kids up and down the sledding hill.

Why You’ll Love Lentil & Barley Stew

Not only is this stew delicious, but it’s also incredibly nutritious. Lentils provide plant-based protein, barley adds fiber, and the medley of vegetables offers a variety of vitamins and minerals. Plus, it’s budget-friendly and easy to customize with whatever veggies you have on hand.

The combination of lentils and barley creates a thick, satisfying stew that feels like a warm hug on a cold day. It’s perfect for combating winter chills while being lighter and healthier than traditional stews.

Should I Soak Barley Before Adding to Stew?

Soaking barley before adding it to stew is optional and depends on the type of barley and how quickly you need it to cook. Personally, I don’t bother.

When to Soak Barley:

  • Pearl Barley: Soaking isn’t necessary because pearl barley is pre-processed to remove the hull, allowing it to cook in about 25–30 minutes. However, soaking for 1–2 hours can speed up the cooking process if you’re short on time.
  • Hulled Barley: Hulled barley retains its bran layer and takes longer to cook (about 40–50 minutes). Soaking overnight reduces cooking time and makes it more tender.

Tips for Adding Barley to Stew:

  • Dry Barley: If you don’t soak the barley, simply add it early in the cooking process, so it has enough time to cook fully.
  • Pre-Cooked Barley: If you’ve pre-soaked or cooked the barley, add it toward the end of the stew’s cooking time to prevent overcooking.

In most cases, dry barley works perfectly well when added directly to a simmering stew. It will absorb the flavors of the broth as it cooks, enhancing the dish’s overall taste.

Lentil & Barley Stew

Ingredients

  • 4 cups water
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 Tbsp Dry Veggie Broth Mix
  • 1 carrot, chopped
  • 2 small potatoes (with skin on), chopped
  • 1/4 cup dry (uncooked) barley
  • 3/4 cup cooked lentils (or 2/3 uncooked)

Instructions

Step 1 – Prepare Ingredients

Add all of the ingredients to a pot and cook over medium heat.

Step 2 – Cook

Cook until barley is soft, maybe up to 45 minutes. Add more water water if necessary.

Step 3 – Serve

The soup is delicious on its own, but here are some serving suggestions to complement the dish:

  • Crusty Whole-Grain Bread: Perfect for soaking up the hearty broth.
  • Garlic Herb Flatbread: Add a flavorful twist with fresh herbs and olive oil.
  • Side Salad: A simple green salad with a tangy vinaigrette balances the stew’s richness.
  • Roasted Vegetables: Serve with roasted root veggies like carrots, parsnips, or sweet potatoes.
  • Brown Rice or Quinoa: Spoon the stew over a bed of grains for extra texture and nutrition.
  • Vegan Yogurt Dollop: Add a creamy element with unsweetened plant-based yogurt.
  • Toasted Seeds or Nuts: Sprinkle on pumpkin seeds, sunflower seeds, or chopped walnuts for crunch.
  • Herb Garnish: Top with fresh parsley, cilantro, or dill for a burst of color and flavor.
  • Avocado Slices: Creamy avocado pairs wonderfully with the earthy stew.
  • Vegan Cheese Shreds: Add a cheesy note with plant-based parmesan or cheddar-style shreds.
  • Pickled Veggies: Tangy pickled onions, cucumbers, or radishes add a delightful contrast.
  • Cornbread: Opt for a vegan cornbread recipe to serve alongside for a Southern-inspired twist.

Each option enhances the flavors and textures of the stew while keeping it entirely plant-based.

Storage

Storing lentil and barley stew is simple and helps you enjoy leftovers throughout the week. Allow the stew to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4–5 days. For longer storage, freeze the stew in freezer-safe containers or resealable bags, leaving some space at the top for expansion. Label the containers with the date for easy tracking.

When ready to eat, thaw frozen stew overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth to restore its original consistency. This makes it a convenient, make-ahead meal for busy days.

More Plant Based Soup Recipes

If you like this stew, you’ll love these recipes too:

Yield: 4 Servings

Hearty Lentil & Barley Stew

Hearty Lentil & Barley Stew

Hearty lentil and barley stew packed with wholesome vegetables and rich flavors—perfect for a cozy, nutritious meal.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 cups water
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 Tbsp Dry Veggie Broth Mix
  • 1 carrot, chopped
  • 2 small potatoes (with skin on), chopped
  • 1/4 cup dry (uncooked) barley
  • 3/4 cup cooked lentils (or 2/3 uncooked)

Instructions

  1. Add all of the ingredients to a pot and cook over medium heat.
  2. Cook until barley is soft, maybe up to 45 minutes. Add more water water if necessary.
  3. Serve.

Notes

This is delicious with crusty bread and a side salad.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

My Favorite Plant-Based Soups

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Yes, the weather outside is frightful! I’ve been seeing pictures of snow-covered yards and freezing temperatures. Thankfully Arizona isn’t too cold but since I’m spoiled with warm weather it is noticeably chilly. Besides staying indoors under a warm blanket, soups are my favorite way to warm up. Enjoy this collection of my favorite plant-based soups in no particular order.

Plant-Based Soups

Plant-Based  & Gluten-Free Soups

Chickpea Noodle Soup is the perfect replacement for old-fashioned Chicken Noodle Soup. It’s warm, comforting and delicious. The Dry Veggie Broth Mix is the key to richness of the soup.

Enchilada Soup is a remake of an old family favorite that was full of unhealthy ingredients. This version is full of beans, grains and veggies and my favorite Mexican spices. This recipe is a great way to impress friends with a warm, healthy soup.

Taco Soup is similar to Enchilada Soup but leaves out the grains and relies on pantry staples. It is easy and delicious. Both the Taco Soup and the Enchilada Soup are extremely versatile, simply remove ingredients you don’t have and add ingredients that are available.

Slow Cooker Potato Soup is the easiest soup I make. You basically wash and cut a few veggies, add water and spices then wait. You can add more veggies and more seasoning if desired. This recipe is intentionally mild in flavor, perfect to taking to a friend.

Green Chili, Cilantro & Lime Soup is a slightly spicy soup with a complex flavor. The green chilies, cilantro, lime along with the Dry Veggie Broth Mix, create a perfectly balanced flavor that the rice and black beans compliment. If you like a South of the Border inspired flavor that isn’t tomato based then this recipe is for you.

Minestrone Soup is a classic vegetable soup that really hits the spot. I’ve served this at events and everyone wants more. It is a little labor intensive if you use fresh veggies but definitely worth it. I used gluten-free noodles so it would be gluten-free. Even though this is one of my earlier recipes I still keep coming back to it.

Check out my Recipe Page for more warm, comforting recipes like Lentil Shepherd’s Pie, this incredible Gluten-Free, Vegan Lasagna or the Crock Pot version of my Mexican Casserole.